Decades of Coffee: A Chemex Recipe

In 2015, La Colombe celebrated its 20th year. To mark the years that have past too fast for comfort, we wanted to roast a totally unique, badass single-origin – cue the Zambia Mbuni. This coffee is crazy sweet, almost like wine. The dry, desert-like microclimate where this coffee grows in Zambia allows the beans to dry on the tree, soaking up all the juicy coffee cherry fruit flavors. With a heavy body and syrupy sweetness, the Zambia Mbuni really shines when you brew it on a Chemex. To fully enjoy all the flavors of this special coffee, here’s how we’re brewing it:

Measure out 45g of the Zambia Mbuni (medium grind) and pour it into a rinsed filter.

Boil 765g of water to 204 degrees Fahrenheit.

Pour in 90g of water to saturate the grounds and let them bloom for 30 seconds.

Begin pouring the rest of your water. Try to keep the level of water at a consistent height within the Chemex filter throughout the brew.

Total brew time should be around 3 minutes, 45 seconds. Once the last water drops, pull out the filter and take a big whiff of that fresh brew!